Episodes

  • R U OK? is a public health promotion charity that encourages people to stay connected and have conversations that can help others through difficult times in their lives.



    Our work focuses on building the motivation, confidence and skills of the help-giver – the person who can have a meaningful conversation with someone who is struggling with life.



    R U OK? contributes to suicide prevention efforts by encouraging people to invest more time in their personal relationships and building the capacity of informal support networks – friends, family and colleagues - to be alert to those around them, have a conversation if they identify signs of distress or difficulty and connect someone to appropriate support, long before they're in crisis.

  • “This episode of Back of House features restructuring expert Morgan Kelly and founder of Sumo Salad, Luke Baylis. Morgan and Luke discuss the challenges facing the hospitality sector and ways operators can position their business to not only survive these challenges but reposition to thrive. Luke also shares his personal views and experiences of experiencing financial distress, going through the voluntary administration process and emerging from voluntary administration.”

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  • Raised in Melbourne Australia, Adrian started his hotel career in Canada at the iconic luxury Fairmont Banff Springs Hotel. He has 30 years’ experience in hotel operations including a range of senior executive roles with the global hotel group, Accor. Adrian has demonstrated a range of skills managing a large decentralised team across Australia, New Zealand, Fiji and French Polynesia, working with global project teams and developing strong relationships with investors, owners and industry consultants. Adrian has built market leading capability in commercial performance, guest experiences, restaurant and bar concepts, hotel distribution, hotel openings and takeovers and business integration.

    He is a passionate advocate for the Tourism Industry and has a long history of active board participation on a range of industry organisations across the Pacific.

  • The story of Sam Young is one that’s been pressure-cooked, flash-fried, and is now braising on a low, gentle simmer. Inspired by the taste of his travels to Italy, Canada, Hong kong, Vietnam and Malaysia to name a few, he has worked in Sydney’s top restaurants like Mr. wong, Ms.g’s, Queen chow, Totti’s and more recently as Lotus’s head chef. As one of Australia’s top chefs, he believes that it takes more than just flavours to elevate food from good to great – it’s the complete experience that comes with it.

    Currently, Sam Young hosts exclusive dinners as a private chef and is a creative collaborator with the industry’s brightest talents and go-to eateries. Moving from planned menus into curated dining experiences, he loves delighting diners with his #bsyexperience twist – often with shavings of truffle or dollops of caviar. His specialities include sourcing only the finest australian produce, innovating crowd favourite dishes, and pairing his dining experiences with his one-of-a-kind big personality.

  • Meet Michael Rodrigues, the state's first 24-Hour Economy Commissioner.

    Michael launched the Time Out brand in Australia under license in 2007 and in his time at the helm grew the audience across print, digital and social channels to in excess of 1,000,000 Australians monthly.

    In recent years and prompted by the challenges facing Sydney's night-time economy he launched and chaired the Night Time Industries Association which was instrumental in lifting the lockout laws, and shaping the State of NSW's 24-Hour Economy Strategy.

    In February 2021 Michael was announced as the state's inaugural 24-Hour Economy Commissioner, a role he commenced on 29 March 2021.

  • Antony Jones - CEO Ben Collis - Head of Commercial & MarketingMichael Rodrigues & Luke Butler discuss the journey of two industry stalwarts, taking the reins of an iconic Sydney based hospitality group. About The Boathouse Group;The Boathouse Group is a collection of unique and iconic hospitality venues located in picturesque locations around Sydney and on the Central Coast of NSW, Australia.The Boathouse journey began in 2008 with the opening of The Boathouse Palm Beach café, the group now comprises of ten beautiful venues with offerings including dining, accommodation, weddings, events and homewares. Our mission at The Boathouse has always been to create experiences that people love. From great coffee, high quality fresh food, friendly service and inspiring interiors including an abundance of plants & flowers that have started many a great conversation.

  • In a recent episode of the Back of House Podcast, Ajuria Lawyers took centre stage as special guests, delving into the intricate landscape of immigration within the hospitality sector. This dynamic conversation provided invaluable insights into the challenges and opportunities faced by businesses navigating the complex web of immigration laws.

    Ajuria Lawyers, renowned for their expertise in immigration law, brought a wealth of knowledge to the table, addressing the specific concerns of the hospitality industry. From visas for skilled workers to compliance with changing regulations, the podcast explored the nuances that can make or break success in the sector. The engaging dialogue touched upon strategies for recruiting international talent, ensuring legal compliance, and maximising the benefits of a diverse workforce.

    For those tuned in who found themselves nodding along or with burning questions on immigration matters within the hospitality sector, Ajuria Lawyers extended a virtual hand. Listeners were encouraged to reach out with their queries or seek assistance for their unique situations. The invitation to contact Ajuria Lawyers became a call to action for businesses and individuals alike who recognize the importance of expert guidance in navigating the legal intricacies surrounding immigration.

    Whether you are a restaurateur looking to expand your team with international talent, a chef seeking clarity on visa options, or an employee facing immigration challenges within the hospitality industry, Ajuria Lawyers stands ready to provide tailored solutions. Their commitment to understanding the unique needs of each client sets them apart, ensuring a seamless and legally sound immigration process.

    As the episode concluded, the Back of House Podcast left its audience not only informed but equipped with a direct line to the professionals at Ajuria Lawyers. For those in the hospitality sector grappling with immigration concerns, the next step is clear: reach out, ask questions, and embark on a journey toward success with the support of seasoned immigration experts.

  • Anthony has 20 plus years experience as a Chartered Accountant and 15 years as a Partner of PKF Chartered Accountants & Business Advisors which has enabled him to truly understand client needs, the right solutions to those needs and the how to apply the tools to get outcomes.

    Strong Corporate Governance is at the core of every good business. Quantaco practice what they preach and their employees, clients and other stakeholders reap the benefits.

    Quantaco's razor industry focus allows them to aggregate data and devise innovative advisory solutions that benefit their clients and the Hospitality industry as a whole.

  • Experienced Director of Operations with over 14 years of hospitality experience and strong leadership skills. Diverse knowledge through roles of Server, Sommelier, General Manager and Licensee. Over 8 years at Merivale, one of Australia's leading Hospitality groups. Most recently moved to New York to work with Union Square Hospitality Group at The Modern followed by opening Ci Siamo, USHG's newest venue in New York City, as General Manager.

    Now overseeing multiple venues in Union Square Hospitality Group, as Director of Operations.

    Experience with leading large teams and multiple management teams and businesses. Skills in many relevant areas, including leadership development programs using Gallup Strengths.

  • David is a customer focussed sector specialist with more than 25 years’ experience leading the operations of some of Australia’s most iconic and recognised hospitality brands.

    David’s strengths include building and developing high performing teams, providing world class execution that delivers sustainable growth and, deep insights and understanding of the key attributes that constitute a successful hospitality business.

    As a purpose driven leader, David values strategic thinking, innovation and building strong organisational cultures that deliver enhanced experiences for customers and staff.

    David has held senior executive positions in both publicly listed and privately held enterprises, leading business units with up to 2500 employees.

    David currently holds the position of Chief Experience Officer at MA Hotel Management (MAHM) where he is responsible for the business’ operating performance and the experience of staff and customers.

  • A passionate, strategic and highly effective people leader with experience overseeing sizable and engaged internal recruitment teams. Demonstrated experience in transforming recruitment to drive high calibre attraction and proven selection approaches, while influencing a culture focused on delivering quality outcomes for candidates.

  • Experienced Chief Executive Officer with a demonstrated history of working in the education management industry. Skilled in Sales, Budgeting, Operations Management, Coaching and Retail. Industry expertise in education, hospitality and commercial real estate.

  • From an early age Simon Gloftis was introduced to hospitality and events by his Dad Jim Gloftis who started community markets in Melbourne in his mid 20’s. Jim gained notoriety for creating one of the strongest market communities for Melbourne’s Western suburbs.An unlikely turn of events saw Jim and his young family relocate from Melbourne town to the Sunshine State, where Jim secured the lease to open the original Rocklea Flea Markets in Brisbane that he successfully ran for 29 years.With community markets at the forefront of Jims mind, he continued to create spaces opening several more markets in Brisbane, Gold Coast, Perth, Adelaide and Melbourne. His three sons were brought up in and around the markets, often lending a hand to their hard-working dad.Not adverse to hard work and with a passion for fresh produce and good food, Simon set about seeking other opportunities, owning and operating Little Beans and Piccolo in Nobbys Beach. Firmly cementing himself in the Coasts Café scene gave Simon the perspective to realise what else the beachside community required.Enter Hellenika was born, with well thought out planning and an extensive renovation the Greek inspired restaurant opened with gusto in 2010. Hellenika is often referred to as one of the first to move the Gold Coast dining scene into an exciting new direction, introducing a contemporary twist to authentic Greek fare.Not stopping there; Simon was off and running (like father like son) and set about looking for another space to open a fresh new venture for Burleigh to add to his already impressive portfolio.Burleigh and its burgeoning food scene was the place and the iconic Fish House was born. The focus was on fresh Australian seafood, top-notch service and a fine dining experience- with the most impressive views across the ocean and beyond.The award-winning restaurant became well known both locally and nationally, creating a foodie destination. The Gloftis magic (food) touch had now extended from Broadbeach to Nobbys Beach to Burleigh, with a plethora of markets in-between.Simons next venture post Fish House was the dazzling fine dining venue Nineteen at the Star, taking his right-hand man and executive chef Kelvin Andrews along for the ride. Nineteen quickly became known as the elegant place to dine with the best views in town.Next stop Brisbane to reinvent his old favourite Hellenika, born on the Gold Coast and raised in Brisbane Hellenika has the same charm, service and food offering as its previous venue in Nobbys Beach.“It was time to take the leap into Brisbane and I felt the ideal offering was Hellenika, I will always pay homage to my roots on the Gold Coast, my home is on the coast and I look forward to new ventures- I’m not intending to slow down anytime soon” Simon said.More recently Simon and his team have opened up a new offering SK Steak & Oyster in James St Brisbane adjacent to the ever-popular Calile hotel which is a hop and skip from Hellenika. SK is a sophisticated grille with beautifully appointed booths and furniture, a fusion of New York City meets Los Angeles with a Brisbane twist.Simon sites his family and in particular his dad as one of his mentors and inspiration behind his career along with people he has met along the way who achieve great things with little or no ego.Words courtesy of We Are Gold Coast, Kyle Mitchell-Smithhttps://www.wearegoldcoast.com.au/articles/gloftis-family

  • Duncan is a game-changing leader, who has elevated his people and companies to new levels.

    With over 26 years experience leading premium national and international hospitality companies, a passionate leader, strategist and marketer with strong development background for premium hospitality groups, luxury large scale multi-faceted operations and entertainment precincts.

    Duncan brings a unique ability to disrupt, challenge, and lead those around him, to be brave and feel empowered to accomplish more than they thought possible.

    A true industry leader committed to success through the support and development of his people.

  • James is the CEO and owner of the multi-award winning Odd Culture Group, a Sydney based hospitality group of pubs, bars, restaurants and bottle shops, founded in 2017 with the aim of making a career in hospitality enjoyable and sustainable for those working in it.

    James’ foray into hospitality happened by accident; while training to be an academic studying philosophy at the University of Sydney, he took a job picking up glasses at a pub in the city to pay rent. By the time he graduated, with an offer in hand for graduate studies at Oxford, he decided he liked kicking around kegs better, turning down the offer and instead taking a full-time job as a cellar manager. Going on to work as an operations manager and venue manager, in 2017 James took the plunge – and an eye-watering loan from the bank – to quit his hospitality job and buy the Group’s first pub.

    Regarded as a success story of COVID, Odd Culture Group now operate some of Sydney’s very best pubs, bars and restaurants, and a bottle shop, with more planned for 2022.

  • Pubs cemented their place in Australian culture many years ago. Though plenty has changed, some things stay the same. Australian Leisure and Hospitality creates great pub experiences by empowering people to be ambitious, innovative, and, in the spirit of Aussie culture, to give things a crack.

    Australian Leisure and Hospitality is about people. We are about bringing people together to create experiences that live on in stories amongst family and friends well beyond the day they were made. We lead from the front, bring our true selves to work every day and do the right things for our local communities.

    As custodians of over 350 local pubs, we honour each pub by telling their unique story, to create great hospitality experiences for everyone who calls it their local.

  • This week we speak to Elliot Solomon, CEO of one of Sydney's finest pub groups, Solotel.

    Elliot discusses his family's 100-year history within the Australian Pub industry and how their migrant story has influenced the diversity we see in the business today. He also examines the intricacies of behaving like a corporate company whilst "not being too corporate that we lose sight of what we are; a family business.'

    We also learn about Solotel's new Japanese-inspired listening bar, Rekodo. Elliot tells us of the non-linear process of launching a new venue and the many inspirations and extensive research it takes. We also examine what going out looks like for the younger, inexperienced audiences post-COVID and what we can do to cater to them.

  • As a self-proclaimed "people person", Kate Hemat-Siraky is one of the lucky ones who has always known what she wanted to do in life: to work with people.

    After an impressive career in People Experience (she hates the term HR), gravitating toward the food, beverage, hospitality, sport & events space, Kate decided to move back to the Sunshine Coast to open her own business, Zest People Solutions.

    the thought process was that if she applied the same stamina and grit to her own thing, surely it couldn't fail. And in fact, she has never been busier!

    Still working firmly in the hospitality industry, Kate also finds much of her work coaching people from different sectors and levels, from journalists, scientists, software engineers, sommeliers, and people & culture professionals.

    In today's episode, Kate divulges pearls of wisdom around post-COVID dynamic changes, labour shortages, the importance of and steps to excellent employee experience, "Why Statements", human-centred design and strength-based leadership.

  • Aaron Heary is a Gage Roads and Good Drinks original. Starting in 2004 as a brewer, Aaron quickly advanced to Head Brewer, before becoming General Manager of Operations in 2009. Five years later, Aaron was appointed to his current role of Chief Operating/Chief Strategy Officer. Professionally brewing since 2000, Aaron has successfully navigated the world of brewing and business. Aaron holds a Diploma in Brewing from the Institute of Brewing and Distilling in London, while also receiving a Master of Business Administration from Curtin University.

    Aaron is well respected within the brewing industry and as a qualified beer judge has been invited to adjudicate at the Australian International Beer Awards Melbourne, The Sydney Royal Beer and Cider Show, and the Perth Royal Beer Show. Aaron served as Vice-President of the West Australian Brewers Association between 2015 and 2018.

  • From LinkedIn.

    As Chief Executive Officer, I lead our team in driving positive, productive culture and practices with a progressive take on our industry’s capabilities.

    Together with our senior leadership team, I oversee and evaluate performance, design and implement business strategies, set propelling goals and ensure social responsibility while driving our values, culture and growth. Having joined Sand Hill Road in 2017 as Group People & Culture Manager, I am particularly passionate about the development of our people through our training, mentoring and wellbeing programs.

    Hospitality calls for a unique brand of operations management. Born and raised in hospo, I have a unique understanding of the dynamic complexities of our industry and the challenges they bring. As part of my commitment to providing a genuine and enjoyable experience for both our customers and our team, I take a hands-on approach to the day to day operations of our venues.

    In 2018, I had the opportunity to manage the extensive recruitment, induction and training of our 300-strong Espy opening crew. A true career highlight, my team and I devised compelling recruitment strategies and incorporated personality profiling with the keen objective of hiring on value alignment. Finding the right characters and facilitating the best training and support paved the way for strong engagement, enthusiasm, and, in turn, the successful relaunch of this iconic venue.

    Ensuring an epic time every time comes from more than just our amazing pubs and products - it takes a diverse team with a genuine love for the industry. I am so proud to lead that team into the next chapter and push the boundaries of expectation for our customers, our people, our community, our venues and our brand.